Red Velvet Halloween Cupcakes

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Halloween

These red velvet Halloween cupcakes are spooky but delicious! These red velvet cupcakes all have cream cheese frosting however, it's time to get creative when it comes to toppings! For the eyeballs, we used fondant icing. For the shattered glass, we melted down some Fox's Glacier Mints in the oven and then broke them. The guts are just strawberry laces. Creepy tasty!

Method

Preheat the oven to 180'c (160'c, gas mark 4) and line a 12 hole cupcake tin with cupcake cases.

Cream together the butter and sugar until pale and fluffy, then add the beaten eggs one at a time and the vanilla extract, mixing well between each one to ensure that the mixture does not curdle.

225g
Unsalted Butter (Softened)

225g
Unrefined Golden Caster Sugar (we like Billington's)

3
Medium Free Range Egg(s)

1 tsp
Vanilla Extract (We Like Nielsen Massey)

Sift in the flour, cocoa and baking powder and carefully fold in until just incorporated. Do not over mix. Then add the red food colour gel and carefully mix until distributed evenly through the batter.

190g
Plain White Flour

35g
Cocoa Powder

2 tsp
Baking Powder

1½ tsp
Red Gel Food Colouring

Spoon into the cupcake cases until they are 2/3 full, then place in the oven for 25 minutes or until a skewer comes out clean and the cupcakes are springy to touch.

Remove from the oven, leave to cool and then transfer to a cooling wire to cool completely.

To make the buttercream, beat together the icing sugar, butter and vanilla extract until light and fluffy. Fill a piping bag with a nozzle and pipe the buttercream on top of each cupcake.

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Ingredients

For the Cupcakes

225g
Unsalted Butter (Softened)

3
Medium Free Range Egg(s)

225g
Unrefined Golden Caster Sugar (we like Billington's)

Healthier alternative

This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons.

1 tsp
Vanilla Extract (We Like Nielsen Massey)

Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream.

We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are hand picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds.

190g
Plain White Flour

35g
Cocoa Powder

2 tsp
Baking Powder

1½ tsp
Red Gel Food Colouring

For the Buttercream

500g
Icing Sugar (we like Silver Spoon)

This is refined white sugar ground to a fine powder with the addition of an anti-caking agent. It dissolves on contact with liquid and is therefore used to sweeten foods that require a smooth texture. It can be used to cover cupcakes and sponges, is easy to colour and flavour and is perfect for butter cream.

250g
Unsalted Butter (Softened)

1 tbsp
Vanilla Extract (We Like Nielsen Massey)

Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream.

We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are hand picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds.

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